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Cheese Stromboli

from Red Star Yeast

Ingredients

For the dough:

  • 1 teaspoon sugar
  • 1 cup water
  • 2 ¼ teaspoons active dry yeast
  • 2 ½ cups bread flour
  • 3 tablespoons olive oil
  • 1 teaspoon salt

For the filling and topping:

  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 clove garlic minced
  • 5 ounces mozzarella cubed
  • 5 ounces smoked gruyere cubed
  • 1 teaspoon coarse salt
  • ½ teaspoon dried rosemary
  • olive oil for brushing the dough

Instructions

  1. In large bowl, dissolve 1 teaspoon sugar in warm water (110-115F). Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy. Whisk in 1 cup flour, oil and salt; beat until smooth.
  2. Using wooden spoon, gradually stir in enough of remaining flour to make soft dough. Turn out onto lightly floured surface; knead for 7-10 minutes or until smooth and elastic, adding more flour if necessary.
  3. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  4. Punch down dough; cover with tea towel; let rest for 10 minutes.On lightly floured surface, roll dough into 16- x 12-inch rectangle. Evenly sprinkle oregano, basil, garlic and cheeses over top, leaving 1-inch border around edges. Starting from long side, roll up into cylinder; pinch along edges and end to seal. Place onto lightly greased or parchment-lined baking sheet, loosely cover with plastic wrap. Let rise until indentation remains after touching.
  5. Remove plastic; lightly brush with olive oil, sprinkle with salt and rosemary.
  6. Bake in center of 375F oven for 35-40 minutes or until golden brown and sound hollow when tapped on bottom. Let cool 10 minutes. Remove from pan; let cool on rack.